CHOCOLATE CHIFFON CAKE
If you want to offer family and friends a dessert that really stands out from the rest, this is the cake to make. The beautiful high, rich sponge cake is drizzled with a succulent chocolate glaze. -Erma Fox, Memphis, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 20 servings.
Number Of Ingredients 17
Steps:
- Let eggs stand at room temperature for 30 minutes. In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a large bowl, combine flour, sugar, baking soda and salt. In a bowl, whisk the egg yolks, oil and vanilla; add to dry ingredients along with the cocoa mixture. Beat until well blended. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate., For icing, melt butter in a saucepan. Remove from the heat; stir in the confectioners' sugar, chocolate, vanilla and water. Drizzle over cake. Sprinkle with nuts if desired.
Nutrition Facts : Calories 268 calories, Fat 11g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 262mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
CRISPY CHOCOLATE SQUARES
Folks will think you slaved away on these fast and fudgy treats. People often request the recipe and are surprised to find out how easy they are to make. Even kids can make 'em! -Karen Speidel, Wheeling, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 4 dozen.
Number Of Ingredients 12
Steps:
- In a large microwave-safe bowl, combine the marshmallows, peanut butter, chocolate chips and butter. Cover and microwave on high for 1-1/2 minutes. Stir until well blended (the mixture will be lumpy). Add cereal and peanuts; stir until well coated. Spread into a greased 13-in. x 9-in. pan. , For the frosting, combine chocolate chips, butter and milk in another microwave-safe bowl. Cover and microwave on high for 1 minute. Add sugar and vanilla. With an electric mixer, beat frosting until smooth. Spread over the cereal mixture. Cover and refrigerate until firm, about 2 hours. Cut into squares.
Nutrition Facts :
CHOCOLATE SQUARES I
Date bar topped with chocolate and nuts.
Provided by Mary Roy
Categories Desserts Cookies Fruit Cookie Recipes Date
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Cook chopped dates and water over low heat until soft. Set aside.
- Cream together sugar and shortening. Add eggs and beat well. Stir in flour, salt, baking soda, cocoa and vanilla and mix well. Stir in date mixture.
- Pour in 9 x 11 inch pan and top with chocolate chips and chopped nuts. Bake until toothpick comes out clean. (10 - 15 minutes)
Nutrition Facts : Calories 446.5 calories, Carbohydrate 47.2 g, Cholesterol 31 mg, Fat 28.8 g, Fiber 3.1 g, Protein 5 g, SaturatedFat 7.7 g, Sodium 313.4 mg, Sugar 32.5 g
CHOCOLATE TRUFFLE SQUARES
Provided by Food Network
Categories dessert
Time 12h20m
Yield 49 truffle squares
Number Of Ingredients 12
Steps:
- Baking pan or roasting pan at least 2 inches deep and large enough to hold the cake pan with at least 2 inches to spare on each side.
- Position the rack in the lower third of the oven and preheat to 350 degrees. Line the bottom and sides of the pan with foil. Put a kettle of water on to boil for the bain marie when baking in the oven.
- Place chocolate in a large mixing bowl. Combine the 2 egg yolks with vanilla in a small bowl. Place the 3 egg whites in a medium bowl with cream of tartar. Set all 3 bowls aside.
- Combine the cocoa, flour and 2/3 cup sugar in a 1 1/2 quart heavy bottomed saucepan. Whisk in enough of the milk to form a smooth paste. Mix in the remaining milk. Cook over medium heat, stirring constantly with a wooden spoon, to prevent burning (especially around the bottom edges of the pot), until mixture begins to simmer. Simmer very gently, stirring constantly, for about 1 1/2 minutes, or until the mixture visibly thickens. Pour the hot mixture immediately over the chopped chocolate. Stir until chocolate is completely melted and smooth. Whisk in egg yolk mixture. Set aside.
- Beat the egg whites and cream of tartar at medium speed until soft peaks form. Gradually sprinkle in the remaining 1/4 cup of sugar, beating at high speed until stiff but not dry. Fold a quarter of the egg whites into the chocolate mixture to lighten it. Fold in remaining egg whites. Scrape mixture into the cake pan and spread evenly. Set cake pan in baking pan and place on oven rack. Pour enough boiling water into the baking pan to come a third to halfway up the sides of the cake pan.
- Bake for exactly 20 minutes. The cake will only be about 3/4 inches tall. The surface will spring back when gently pressed but cake will still be quite gooey inside. Remove cake pan and water pan from oven. Remove the cake pan from the water and cool completely on a rack. Cover with plastic wrap and refrigerate overnight before serving. Refrigerate up to 2 days or freeze up to 2 months.
- After the truffle sheet is well chilled, lift the edges of the foil to remove the truffle sheet from the pan. Cut the sheet into 7 strips, each about 1 1/4 inches wide, using a long thin sharp knife dipping in hot water and wiped dry between each cut (the cake is very sticky) or cut with dental floss. Cut each strip into 7 squares. Transfer each square to a fluted paper candy cup and or arrange on a serving platter. If garnishing with raspberries, simmer the preserves for a minute or until thick and sticky. Touch the hot preserves with the bottom of each berry before placing it on the truffle square. Refrigerate until serving.
CHOCOLATE TOFFEE SQUARES
These are rich! As much as I prefer to bake non-dairy desserts, do not substitute margarine for the butter, the flavor just isn't the same!
Provided by Mirj2338
Categories Bar Cookie
Time 40m
Yield 32 squares
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Grease a 13x9x2 inch pan.
- Beat butter and sugar until light and fluffy.
- Add egg yolk, vanilla and salt.
- Blend well.
- Beat in flour just until combined.
- Turn into prepared pan, spreading evenly.
- Bake for 25 minutes or until golden brown.
- Remove from oven and immediately sprinkle with chocolate chips.
- When melted, spread and sprinkle with nuts.
- Cut into squares while warm.
- Let cool completely.
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CHOCOLATE CHIFFON CAKE チョコレートシフォンケーキ • …
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4.7/5 (118)Total Time 1 hr 10 minsCategory DessertCalories 1824 per serving
- Gather all the ingredients and preheat the oven to 340ºF (170ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). You will also need an 8” (20 cm) chiffon cake pan. If you have a different size pan, please read this post to adjust the ingredients.
- In a bowl, combine cake flour (80 g, ⅔ cup), baking powder (5 g, 1 ¼ tsp), and Dutch-processed cocoa powder (40 g, ½ cup) and mix well with a fork/whisk.
- Separate 5 large eggs to yolks and whites. Keep the egg whites in a stand mixer bowl and egg yolks in a large mixing bowl.
- Refrigerate (or freeze) the bowl with egg whites for 15 minutes so both bowls and egg whites are cold (it’s okay if the egg whites are partially frozen). In Japan, we chill the egg whites to make smooth, fine-textured meringue and do not use cream of tartar.
DOUBLE CHOCOLATE CHIFFON CAKE RECIPE | KING ARTHUR …
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4.3/5 (3)Calories 346 per servingTotal Time 1 hr 20 mins
- To make the cake: Preheat the oven to 325°F with a rack in the bottom third. Have on hand an ungreased 10" tube or angel food cake pan.
- In a large bowl, beat the egg whites with the cream of tartar until foamy. Gradually add 1/2 cup (99g) of the sugar and continue beating until stiff and glossy. Set aside.
- In a medium bowl, whisk together the remaining 1 cup (198g) sugar with the flour, cocoa, baking powder, and salt.
- In a large bowl beat the oil, reserved egg yolks, and vanilla until pale yellow; use your machine's whisk attachment if you're using an electric mixer.
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